Jambalaya Recipe

Ingredients

• 3 tablespoons Paprika (sweet paprika preferred)
• 2 tablespoons Kosher Salt
• 2 tablespoons Garlic Powder
• 1 tablespoon Onion Powder
• 1 tablespoon Dried Oregano
• 1 tablespoon Dried Thyme
• 1 tablespoon Cayenne Pepper
• 1 tablespoon Black Pepper (freshly ground if possible)
• 2 ribs Celery (chopped)
• 2 Bell Pepper (any color, chopped)
• 1 large Onion (chopped)
• 4 Garlic Cloves (minced)
• 0.5 teaspoon Red Pepper Flakes
• 1 Bay Leaf
• 11 ounces Andouille Sausage (sliced into bite‑size rounds; substitute Spanish chorizo if unavailable)
• 1 pound Chicken Breast or Thighs (boneless, skinless, cut into bite‑size pieces)
• 1 pound Jumbo Shrimp (peeled and deveined)
• 1.5 cups Long‑Grain White Basmati Rice (rinsed; can substitute parboiled rice for firmer texture)
• 15 ounce can Crushed Tomatoes
• 3 cups Low‑Sodium Chicken Broth
• 3 tablespoons Olive Oil (extra‑virgin preferred)

Instructions

1. Prepare Homemade Cajun Seasoning

   Combine paprika, kosher salt, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and black pepper in a small bowl. Stir until evenly mixed and set aside.

   Time: PT5M

2. Prep the Holy Trinity Vegetables

   Trim and dice 2 ribs of celery, 2 bell peppers, and 1 large onion. Place the chopped vegetables in a mixing bowl.

   Time: PT5M

3. Prepare Garlic and Proteins

   Smash 4 garlic cloves with the flat side of a knife, peel, and set aside. Slice 11 oz Andouille sausage into bite‑size rounds. Cut 1 lb chicken (breast or thighs) into bite‑size pieces and toss with 1 Tbsp of the homemade Cajun seasoning, coating evenly.

   Time: PT5M

4. Sauté Chicken

   Heat 2 Tbsp olive oil in the Dutch oven over medium‑high heat. Add the seasoned chicken and sauté 5 minutes, stirring occasionally, until lightly golden and just cooked through. Transfer chicken to a plate.

   Time: PT5M

   Temperature: Medium-high

5. Brown the Sausage

   If the pot looks dry, add an additional 1 Tbsp olive oil. Add the sliced Andouille sausage in a single layer and brown 3 minutes, flipping once, until a crust forms. Transfer sausage to the same plate with the chicken.

   Time: PT3M

   Temperature: Medium-high

6. Sauté the Holy Trinity

   Add the chopped celery, bell peppers, and onion to the pot. Cook, stirring occasionally, for 4–5 minutes until softened and the vegetables release their moisture.

   Time: PT5M

   Temperature: Medium

7. Add Garlic and Spices

   Stir in the minced garlic, ½ tsp red pepper flakes, and 1 Tbsp Cajun seasoning. Cook for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium

8. Toast the Rice

   Add 1½ cups rinsed basmati rice to the pot, stirring to coat each grain with the seasoned oil and vegetables. Cook for 1 minute.

   Time: PT2M

   Temperature: Medium

9. Add Liquids and Simmer

   Stir in 1 bay leaf, the 15‑oz can of crushed tomatoes, and 3 cups low‑sodium chicken broth. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: Medium

10. Cook the Rice

    Reduce heat to low, cover the pot, and let the rice cook for 7–8 minutes until just al dente. Stir once or twice gently; avoid excessive stirring.

    Time: PT8M

    Temperature: Low

11. Finish with Shrimp and Rest

    Remove the bay leaf. Add 1 lb jumbo shrimp, the cooked chicken, and sausage back into the pot. Turn off the heat, cover, and let sit for 4–5 minutes until the shrimp turn pink and opaque and the remaining liquid is absorbed.

    Time: PT5M

12. Garnish and Serve

    Stir in chopped green onions and fresh parsley for color and freshness. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Paprika: smoked paprika
• Instead of Kosher Salt: sea salt
• Instead of Garlic Powder: fresh minced garlic (increase amount)
• Instead of Onion Powder: dried minced onion
• Instead of Dried Oregano: fresh oregano, finely chopped
• Instead of Dried Thyme: fresh thyme
• Instead of Cayenne Pepper: hot paprika, chipotle powder (less)
• Instead of Black Pepper: white pepper
• Instead of Celery: celery stalks
• Instead of Bell Pepper: additional onion
• Instead of Onion: shallot
• Instead of Garlic Cloves: 2 teaspoons garlic powder
• Instead of Red Pepper Flakes: hot sauce
• Instead of Bay Leaf: thyme
• Instead of Andouille Sausage: Spanish chorizo, smoked kielbasa
• Instead of Chicken Breast or Thighs: turkey breast
• Instead of Jumbo Shrimp: large shrimp, prawns
• Instead of Long‑Grain White Basmati Rice: parboiled rice, regular long‑grain rice
• Instead of Crushed Tomatoes: diced tomatoes, tomato sauce
• Instead of Low‑Sodium Chicken Broth: vegetable broth, water with bouillon
• Instead of Olive Oil: vegetable oil, canola oil

Equipment Needed

• Large Dutch Oven or Stock Pot
• Mixing Bowl
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Flat Skimmer or Slotted Spoon
• Wooden Spoon or Heat‑Resistant Spatula
• Lid for Dutch Oven

Critical Steps — Do Not Skip

• Properly coating and toasting the rice to prevent mushiness
• Cooking the rice only to al dente before adding shrimp
• Using residual heat to finish cooking the shrimp without overcooking

Chef Tips from the Video

• Use a heavy Dutch oven; it retains heat and prevents hot spots.
• If you like extra smokiness, briefly toast the Andouille sausage before adding it to the pot.
• A splash of white wine added after sautéing the vegetables adds depth (optional).
• For extra freshness, finish with a squeeze of lemon juice.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Can freeze for up to 1 month; thaw and reheat gently, adding a splash of broth.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the homemade Cajun seasoning in advance and store in a sealed jar.
• Chop the vegetables and keep them in a sealed container in the fridge for up to 2 days.
• The jambalaya reheats well; add a little broth when reheating to restore moisture.

Frequently Asked Questions